Why You’ll Love This Recipe
I love this recipe because it gives me the satisfaction of crispy fried chicken without needing a deep fryer, and the honey garlic sauce takes it over the top. The double dredge in seasoned flour gives the chicken a serious crunch, while the sticky glaze adds that signature sweet-savory combo I crave. It’s a fun and delicious way to level up a basic chicken dinner with pantry staples.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
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4 large boneless, skinless chicken breasts
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2 cups flour
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4 teaspoons salt
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4 teaspoons black pepper
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3 tablespoons ground ginger
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2 tablespoons ground nutmeg
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2 teaspoons ground thyme
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2 teaspoons ground sage
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1 tablespoon paprika
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1 teaspoon cayenne pepper
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2 eggs
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4 tablespoons water
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Vegetable oil (for frying)
For the Honey Garlic Sauce:
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2 tablespoons olive oil
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3–4 cloves garlic, minced
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1 cup honey
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¼ cup soy sauce
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1 teaspoon black pepper
Directions
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Prep the chicken: I start by slicing each chicken breast in half horizontally to create 8 thinner cutlets. This helps them cook evenly and get extra crispy.
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Make the flour mixture: In a large bowl, I whisk together the flour, salt, pepper, ginger, nutmeg, thyme, sage, paprika, and cayenne.
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Make the egg wash: In another bowl, I beat the eggs with water until smooth.
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Double-dip the chicken: I dip each piece of chicken into the flour mixture, then into the egg wash, and back into the flour mixture again, pressing gently to coat.
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Fry the chicken: I heat about ½ inch of vegetable oil in a skillet over medium heat. Once hot, I fry the chicken pieces for 4–5 minutes per side, or until golden brown and cooked through. Then I transfer them to a paper towel-lined plate to drain.
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Make the sauce: In a small saucepan, I heat olive oil and sauté the minced garlic for about 30 seconds. Then I add the honey, soy sauce, and black pepper. I bring it to a boil, then reduce the heat and simmer for 5–7 minutes until it thickens slightly.
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Glaze the chicken: I spoon the warm sauce over the fried chicken right before serving—or toss the chicken in the sauce for full coverage.
Servings and Timing
This recipe makes about 6–8 servings depending on how the chicken is sliced. Prep takes 15 minutes, cook time is around 25 minutes, so I can have it all ready in about 40 minutes.
Variations
Here are a few twists I like to try:
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Extra heat: I add red pepper flakes or sriracha to the sauce for a spicy kick.
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Air fryer option: For a lighter version, I use an air fryer instead of pan-frying—400°F for 15–18 minutes, flipping halfway.
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Swap the protein: This works great with chicken thighs or even pork chops.
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Crispy baked version: I bake the coated chicken on a wire rack at 425°F for 25–30 minutes, then pour the sauce over at the end.
Storage and Reheating
Leftovers stay crispy and flavorful. I store them in the fridge in an airtight container for up to 3 days. To reheat, I use the oven or air fryer at 350°F until hot and crispy. The microwave works in a pinch but may soften the crust. I store the sauce separately when possible to keep the coating crunchy.
FAQs
Can I make this ahead of time?
I sometimes fry the chicken ahead and keep it warm in the oven on low heat. The sauce can be made in advance and reheated just before serving.
How do I get the coating to stick?
Patting the chicken dry before dredging and pressing the flour in firmly helps the coating hold. The double-dip method is key for maximum crunch.
Can I bake instead of fry?
Yes, baking at 425°F on a rack for 25–30 minutes works well. It won’t be quite as crispy but still delicious.
What can I serve with this dish?
I love it over jasmine rice, mashed potatoes, or with steamed veggies. A fresh green salad on the side balances the richness.
Can I use pre-made honey garlic sauce?
Sure, if I’m short on time, I use a store-bought sauce. But the homemade version is super easy and worth it for the flavor.
Conclusion
Double Crunch Honey Garlic Chicken Breasts are everything I want in a satisfying meal—crispy on the outside, juicy on the inside, and coated in a sticky, garlicky glaze that keeps me coming back for more. Whether I’m making dinner for the family or impressing guests, this recipe always delivers on texture, taste, and comfort.
Print
Double Crunch Honey Garlic Chicken Breasts
- Total Time: 40 minutes
- Yield: 4–6 servings
Description
Crispy on the outside, tender on the inside—these double crunch honey garlic chicken breasts are coated in a golden crust and smothered in sweet, sticky garlic sauce.
Ingredients
For the Chicken:
4 large boneless, skinless chicken breasts
2 cups all-purpose flour
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
1 teaspoon ground thyme
1 teaspoon ground ginger
1 teaspoon baking powder
2 eggs
4 tablespoons water
Oil, for frying
For the Honey Garlic Sauce:
6 cloves garlic, minced
1 tablespoon olive oil
1 cup honey
1/4 cup soy sauce (low sodium preferred)
1/2 teaspoon red pepper flakes (optional)
2 tablespoons water + 1 tablespoon cornstarch (for slurry, optional if thicker sauce desired)
Instructions
Prepare chicken: Slice chicken breasts in half horizontally to create 8 thinner cutlets. Pound to even thickness if needed.
Make egg wash: In a bowl, whisk together eggs and water.
Mix flour dredge: In a separate bowl, combine flour, salt, pepper, garlic powder, onion powder, paprika, thyme, ginger, and baking powder.
Double dredge chicken: Dip each piece of chicken in the flour mixture, then in egg wash, and then back in the flour. Press well to adhere.
Fry: Heat oil (about 1 inch deep) in a heavy skillet over medium-high heat to 350°F (175°C). Fry chicken in batches for 4–5 minutes per side, or until golden brown and internal temperature reaches 165°F. Drain on paper towels.
Make the sauce: In a saucepan over medium heat, sauté garlic in olive oil until fragrant (1 minute). Add honey, soy sauce, and red pepper flakes. Simmer for 5–6 minutes. For a thicker sauce, stir in the cornstarch slurry and simmer until thickened.
Toss and serve: Drizzle or toss the fried chicken with the warm honey garlic sauce. Serve immediately.
Notes
Use a meat thermometer to avoid overcooking the chicken.
Sauce can be made ahead and stored in the fridge. Reheat gently before serving.
Goes great with rice, mashed potatoes, or roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: American-Asian Fusion
